Servings: 4 sandwiches

6 eggs hard boiled 6 eggs hard boiled
1-½ ripe avocados peeled and mashed 1-½ ripe avocados peeled and mashed
1 clove large garlic minced 1 clove large garlic minced
3 tablespoons cider vinegar or fresh lemon juice 3 tablespoons cider vinegar or fresh lemon juice
½ teaspoon sea salt to taste ½ teaspoon sea salt to taste
6 to 8 large basi lleaves finely chopped 6 to 8 large basi lleaves finely chopped
3 sprigs thyme 3 sprigs thyme
1 tablespoon rosemary finely chopped 1 tablespoon rosemary finely chopped
6 leaves sage finely chopped 6 leaves sage finely chopped
Bread (for sandwich) Bread (for sandwich)
Spinach (for sandwich) Spinach (for sandwich)

Peel and chop the avocados and place them in a bowl. Mash until creamy using a fork.
Peel and chop the hard boiled eggs and add them to the bowl with the mashed avocado along with the rest of the ingredients. Stir everything together well until the mixture is well-combined and creamy.
Prepare sandwiches by adding baby spinach and desired amount of egg salad to toasted bread. Serve and enjoy.